I Never Thought Homemade Bagels Could Be This Easy… Until I Tried This.
I’ll be honest – I used to think homemade bagels were way too much work. Yeast? Rising time? Boiling water? No thanks. But then, one day, I discovered a ridiculously easy way to make bagels with just Greek yogurt, flour, and a few simple ingredients – no yeast, no boiling, just mix, shape, and bake.
The first time I made these, I expected something good, but I didn’t expect them to be this good. They came out golden, slightly crisp on the outside, and fluffy yet chewy on the inside – basically, everything a great bagel should be. And the best part? 14 grams of protein per bagel. That’s right. A bagel that’s not just a carb bomb but actually keeps you full and fuels your day.
Now, I make these at least once a week. They’re my go-to for a quick breakfast sandwich, a post-workout snack, or even just slathered with cream cheese when I need a pick-me-up. And trust me, once you make them, you’ll get why I’m obsessed.
So, ready to make the easiest, fluffiest high-protein bagels of your life? Let’s do this.
Table of contents
Why You’ll Love These Protein Bagels
- No yeast, no boiling, no stress – Just mix, shape, and bake.
- High in protein – Each bagel packs 14g of protein thanks to Greek yogurt.
- Super versatile – Top them with sesame seeds, poppy seeds, or everything bagel seasoning.
- Meal-prep friendly – They store beautifully and are perfect for grab-and-go breakfasts.
Ingredients You’ll Need
These bagels come together with just 5 simple ingredients, plus any toppings you like.
- Flour – Regular all-purpose flour works great, or use gluten-free if needed.
- Baking powder – Helps the bagels rise and get nice and fluffy.
- Salt – Essential for flavor.
- Greek yogurt – Any fat percentage works, but thick, strained yogurt is best.
- Egg – Brushed on top for a golden, shiny finish.
Optional but highly recommended: Everything bagel seasoning, sesame seeds, onion flakes, or poppy seeds for extra flavor.
(Scroll down for the full recipe card!)
How to Make Protein Bagels with Greek Yogurt
Step 1: Prep Your Dough
Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt and mix with a spatula until it starts to come together. Then, switch to your hands and knead the dough for about 20 times, until you have a smooth ball. It should be soft and slightly tacky but not sticky. Cover it with a towel and let it rest for 10 minutes.
Step 2: Shape the Bagels
Lightly flour your work surface, then place the dough on it. Roll it into a log and cut it into four equal pieces.
Take each piece, roll it into a rope, and connect the ends to form a bagel shape. Gently press the ends together so they hold. Place the shaped bagels on your prepared baking sheet.
Step 3: Add Toppings & Bake
In a small bowl, whisk the egg, then brush it over the top of each bagel. Sprinkle on your favorite toppings (everything bagel seasoning, sesame seeds, poppy seeds – you name it!).
Bake in the preheated oven for 25 minutes, until the bagels are golden brown and puffed up. Remove from the oven and let them rest for 15 minutes – this helps them set and develop the perfect texture.
Step 4: Slice & Enjoy!
Once cooled, slice your bagels and enjoy them however you like! Cream cheese, peanut butter, avocado, or just plain – they’re so good.
Topping & Flavor Variations
- Savory: Try shredded cheddar, garlic powder, or chili flakes for a little kick.
- Sweet: Add cinnamon and a drizzle of honey or mix in blueberries.
- Extra Protein: Stir in a scoop of unflavored protein powder for even more protein power.
How to Store & Meal Prep Protein Bagels
- Room Temperature: Store in an airtight container for up to 3-4 days.
- Refrigerate: Keep in the fridge for up to 5 days for maximum freshness.
- Freeze: Place in a Ziploc bag and freeze for up to 3 months. When ready to eat, let them thaw at room temp or pop them in the toaster or microwave.
FAQs
Can I make gluten-free bagels?
Yes! Just use a 1:1 gluten-free flour blend, but note that the dough may be less stretchy.
What’s the best way to reheat them?
The toaster is perfect for that fresh-out-of-the-oven crispiness. If you prefer a softer texture, microwave for about 15-20 seconds.
Can I make these in an air fryer?
Absolutely! Air fry at 280°F for 15-20 minutes—the bagels will come out slightly crispier.
Do I have to use Greek yogurt?
Greek yogurt is key for the protein content and texture, but in a pinch, you can use strained regular yogurt or even a mix of cottage cheese blended smooth.
Final Thoughts
And just like that, you’ve got fresh, homemade protein bagels straight from your own kitchen – no yeast, no boiling, no hassle. Pretty awesome, right?
I love how these come together so quickly, and the fact that they’re actually filling thanks to all that protein? Total win. Whether you slather them with cream cheese, turn them into a breakfast sandwich, or just eat one straight off the baking sheet (guilty), they’re bound to be a new staple in your kitchen.
If you give them a try, I’d love to hear what you think! Did you go classic, or did you mix things up with a fun topping? Drop a comment below, and if you snap a pic, tag me – I always love seeing your creations.
Now, go enjoy your bagels! You earned it.
Protein Bagels with Greek Yogurt
Ingredients
Bagel Dough
- 1 cup all-purpose flour plus 3 tablespoons, more for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt any fat %
Toppings
- 1 egg beaten for egg wash
- everything bagel seasoning optional
- sesame seeds optional
- onion flakes optional
- poppy seeds optional
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt.
- Add Greek yogurt and mix with a spatula until combined, then knead with your hands until a dough forms. Knead about 20 times. The dough should be soft but not sticky. Cover with a towel and let rest for 10 minutes.
- Lightly flour your work surface, then place the dough on it. Roll it into a log and cut into four equal pieces. Roll each piece into a rope and connect the ends to form a bagel shape. Pinch the ends together to seal.
- Place the shaped bagels on the prepared baking sheet. In a small bowl, whisk the egg and brush it over each bagel. Sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, or onion flakes, if desired.
- Bake for 25 minutes, or until the bagels are golden brown and puffed. Remove from the oven and let rest for 15 minutes before slicing.
Nutrition
Equipment
- Baking Sheet
- Parchment Paper
Notes
More High-Protein Recipes You’ll Love
